Bucatini Alla Carbonara Recipe

Inspired by Cento

Time30m

Serves4

confit guanciale, pecorino romano, cracked black pepper

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Bucatini pasta5.29 oz (150 g) Guanciale (or pancetta)3 1/2 oz (100 g) Pecorino Romano cheese, grated1 tsp Fresh cracked black pepperto taste tsp Celtic sea salt3 large Eggs

Method

Cooking Instructions

Prepare the Pasta

Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Cook the Guanciale

In a large skillet over medium heat, add the guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.

Mix Eggs and Cheese

In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of cracked black pepper until well combined.

Combine Ingredients

Add the drained bucatini to the skillet with the guanciale. Toss to combine and coat the pasta in the rendered fat. Remove the skillet from heat.

Create the Sauce

Quickly pour the egg and cheese mixture over the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve

Plate the pasta and finish with more grated Pecorino Romano and cracked black pepper. Serve immediately.